Preheat oven to 350 degrees F. In a large mixing bowl, combine chicken, green onion, ground ginger, garlic powder and salt. (I use a fork because the mixture can be sticky.)
Using a one-tablespoon cookie scoop, drop meat mixture onto a parchment- or silicone-lined roasting pan. You should end up with at least two dozen meatballs. Bake for 30 minutes. Meanwhile...
In a chef's pan or wok over medium high heat, melt coconut oil. Add ginger and carrots. Saute for 1 minute. Add mushrooms, and saute for about 30 seconds. Add spinach and pineapple.
Saute for another 30 seconds. Stir in coconut aminos and pineapple juice.
Place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Turn heat up on the veggie mixture. When it bubbles, stir in the slurry. When mixture has thickened, reduce heat to low.
When meatballs are done, carefully (!) toss meatballs in the stir-fry. Serve over your favorite riced vegetable, over white rice (if successfully re-introduced), or by itself. Throw some more veggies in if you like. Enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/teriyaki-meatball-stir-fry/